Coconut Crisps

Ingredients

• Phyllo dough

  2 sheet dough or 38g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Butter

  Unsalted

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ⅓ cup or 28g

Directions

1. PREPARATION: Melt butter. Thaw phyllo if frozen, cover with 2 overlapping pieces of plastic wrap and then a damp kitchen towel.
2. Preheat oven to 400F.
3. Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
4. Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
5. Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.